Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a "Planeterranean" diet.

Over the last decades, the Mediterranean diet gained enormous scientific, social, and commercial attention due to proven positive effects on health and undeniable taste that facilitated a widespread popularity. Researchers have investigated the role of Mediterranean-type dietary patterns on human health all around the world, reporting consistent findings concerning its benefits. However, what does truly define the Mediterranean diet? The myriad of dietary scores synthesizes the nutritional content of a Mediterranean-type diet, but a variety of aspects are generally unexplored when studying the adherence to this dietary pattern. Among dietary factors, the main characteristics of the Mediterranean diet, such as consumption of fruit and vegetables, olive oil, and cereals should be accompanied by other underrated features, such as the following: (i) specific reference to whole-grain consumption; (ii) considering the consumption of legumes, nuts, seeds, herbs and spices often untested when exploring the adherence to the Mediterranean diet; (iii) consumption of eggs and dairy products as common foods consumed in the Mediterranean region (irrespectively of the modern demonization of dietary fat intake). Another main feature of the Mediterranean diet includes (red) wine consumption, but more general patterns of alcohol intake are generally unmeasured, lacking specificity concerning the drinking occasion and intensity (i.e., alcohol drinking during meals). Among other underrated aspects, cooking methods are rather simple and yet extremely varied. Several underrated aspects are related to the quality of food consumed when the Mediterranean diet was first investigated: foods are locally produced, minimally processed, and preserved with more natural methods (i.e., fermentation), strongly connected with the territory with limited and controlled impact on the environment. Dietary habits are also associated with lifestyle behaviors, such as sleeping patterns, and social and cultural values, favoring commensality and frugality. In conclusion, it is rather reductive to consider the Mediterranean diet as just a pattern of food groups to be consumed decontextualized from the social and geographical background of Mediterranean culture. While the methodologies to study the Mediterranean diet have demonstrated to be useful up to date, a more holistic approach should be considered in future studies by considering the aforementioned underrated features and values to be potentially applied globally through the concept of a "Planeterranean" diet.

Risk Factors for Eating Disorders in University Students: The RUNEAT Study.

The purpose of the study is to assess the risk of developing general eating disorders (ED), anorexia nervosa (AN), and bulimia nervosa (BN), as well as to examine the effects of gender, academic year, place of residence, faculty, and diet quality on that risk. Over two academic years, 129 first- and fourth-year Uneatlántico students were included in an observational descriptive study. The self-administered tests SCOFF, EAT-26, and BITE were used to determine the participants' risk of developing ED. The degree of adherence to the Mediterranean diet (MD) was used to evaluate the quality of the diet. Data were collected at the beginning (T1) and at the end (T2) of the academic year. The main results were that at T1, 34.9% of participants were at risk of developing general ED, AN 3.9%, and BN 16.3%. At T2, these percentages were 37.2%, 14.7%, and 8.5%, respectively. At T2, the frequency of general ED in the female group was 2.5 times higher (OR: 2.55, 95% CI: 1.22-5.32, p = 0.012). The low-moderate adherence to the MD students' group was 0.92 times less frequent than general ED at T2 (OR: 0.921, 95%CI: 0.385-2.20, p < 0.001). The most significant risk factor for developing ED is being a female in the first year of university. Moreover, it appears that the likelihood of developing ED generally increases during the academic year.

Can the phenolic compounds of Manuka honey chemosensitize colon cancer stem cells? A deep insight into the effect on chemoresistance and self-renewal.

Manuka honey, which is rich in pinocembrin, quercetin, naringenin, salicylic, p-coumaric, ferulic, syringic and 3,4-dihydroxybenzoic acids, has been shown to have pleiotropic effects against colon cancer cells. In this study, potential chemosensitizing effects of Manuka honey against 5-Fluorouracil were investigated in colonspheres enriched with cancer stem cells (CSCs), which are responsible for chemoresistance. Results showed that 5-Fluorouracil increased when it was combined with Manuka honey by downregulating the gene expression of both ATP-binding cassette sub-family G member 2, an efflux pump and thymidylate synthase, the main target of 5-Fluorouracil which regulates the ex novo DNA synthesis. Manuka honey was associated with decreased self-renewal ability by CSCs, regulating expression of several genes in Wnt/ß-catenin, Hedgehog and Notch pathways. This preliminary study opens new areas of research into the effects of natural compounds in combination with pharmaceuticals and, potentially, increase efficacy or reduce adverse effects.

[Changes in the eating behavior of highly educated adults during the different stages of home confinement by COVID-19 in Iberoamerica]. / Cambios en el comportamiento alimentario de personas adultas con elevado nivel académico durante las diferentes etapas del confinamiento domiciliario por COVID-19 en Iberoamérica.

Introduction: Introduction: the COVID-19 pandemic has forced governments of affected countries to implement preventive measures including quarantine or house confinement. This situation has generally been seen to have affected the dietary patterns of the population. Objective: to evaluate changes in dietary habits and food acquisition during the different stages of home confinement caused by COVID-19 in the highly educated adult population in different Latin American countries. Methods: an observational and cross-sectional study was carried out in which 9,572 people from 58 different countries and with university studies participated. The instrument used for data collection was a survey designed by the International Ibero-American University of Mexico (UNINI-México) to study food habits during home confinement due to COVID-19 as part of the HALCON-COVID-19 study. Results: most of the respondents indicated having maintained their weight during quarantine (57.3 %), although they reported having reduced their physical activity (23.9 %) and eliminated the consumption of ultra-processed foods (53.4 %), alcoholic beverages (43.3 %), chocolates and sweets (41.1 %), while including vegetables (37.7 %), fruits (37 %) and eggs (30.6 %) in their diet. Conclusions: people who usually do not eat healthily have been even more affected in the way they eat during confinement, reducing their physical activity and increasing their body weight, while those with healthier lifestyles have not changed their habits or even maintained their healthy lifestyles during the pandemic.

Introducción: Introducción: la pandemia por COVID-19 ha obligado a los gobiernos de los países afectados a aplicar medidas preventivas que incluyen la cuarentena o el confinamiento domiciliario. Se ha visto que, en general, esta situación ha afectado los patrones alimentarios de la población. Objetivo: evaluar los cambios en los hábitos alimentarios y en la adquisición de los alimentos durante las diferentes etapas del confinamiento domiciliario ocasionado por COVID-19 en la población adulta de alto nivel educativo en diferentes países de Iberoamérica. Métodos: se realizó un estudio observacional y transversal en el que participaron 9.572 personas de 58 países diferentes con estudios universitarios. El instrumento utilizado para la recolección de datos fue una encuesta diseñada por la Universidad Internacional Iberoamericana de México (UNINI-México) para estudiar los hábitos alimentarios durante el confinamiento domiciliario por COVID-19 como parte del estudio HALCON-COVID-19. Resultados: la mayoría de los encuestados indicaron haber mantenido su peso durante la cuarentena (57,3 %), aunque reportaron haber reducido su actividad física (23,9 %)y repecto al consumo de alimentos, reportaron haber disminuido el consumo de alimentos ultraprocesados (53,4 %), de bebidas alcohólicas (43,3 %) y de chocolates y golosinas (41,1 %), mientras que aumentaron en su dieta el consumo de vegetales (37,7 %), frutas (37 %) y huevos (30,6 %). Conclusiones: las personas que no comían de forma saludable previamente, han empeorado la calidad de su dieta durante el periodo de confinamiento además de haber reducido su actividad física, sin embargo, aquellos que tenían un estilo de vida más sano lo han mantenido durante este el periodo.

Eating Habits Associated with Nutrition-Related Knowledge among University Students Enrolled in Academic Programs Related to Nutrition and Culinary Arts in Puerto Rico.

University students frequently develop unhealthy eating habits. However, it is unknown if students enrolled in academic programs related to nutrition and culinary arts have healthier eating habits. We evaluated the relationship of eating habits and nutritional status of students in academic programs with knowledge on nutrition, as well as cooking methods and techniques. A descriptive cross-sectional study was conducted in spring of 2019, while we completed a survey measuring eating habits and knowledge on nutrition, as well as cooking methods and techniques. Anthropometric measurements were collected for nutritional status estimation. The non-probabilistic convenience sample comprised 93 students pursuing degrees at Universidad Ana G. Mendez, Puerto Rico. Inadequate body mass index (BMI) was observed in 59% of the students. Eating habits, knowledge on nutrition, and knowledge on cooking methods and techniques were inadequate in 86%, 68%, and 41% of the population, respectively. Eating habits were associated with knowledge on nutrition and academic program, but not with knowledge on cooking methods and techniques. Most students reported having inadequate eating habits and BMI. Nutrition and dietetics students had the best knowledge on nutrition compared to culinary management students, a majority of whom had inadequate knowledge. We can conclude that there are other factors inherent to students' life that may have a stronger influence on eating habits.

Cambios en el comportamiento alimentario de personas adultas con elevado nivel académico durante las diferentes etapas del confinamiento domiciliario por COVID-19 en Iberoamérica / Changes in the eating behavior of highly educated adults during the different stages of home confinement by COVID-19 in Iberoamerica

Introducción: la pandemia por COVID-19 ha obligado a los gobiernos de los países afectados a aplicar medidas preventivas que incluyen la cuarentena o el confinamiento domiciliario. Se ha visto que, en general, esta situación ha afectado los patrones alimentarios de la población. Objetivo: evaluar los cambios en los hábitos alimentarios y en la adquisición de los alimentos durante las diferentes etapas del confinamiento domiciliario ocasionado por COVID-19 en la población adulta de alto nivel educativo en diferentes países de Iberoamérica. Métodos: se realizó un estudio observacional y transversal en el que participaron 9.572 personas de 58 países diferentes con estudios universitarios. El instrumento utilizado para la recolección de datos fue una encuesta diseñada por la Universidad Internacional Iberoamericana de México (UNINI-México) para estudiar los hábitos alimentarios durante el confinamiento domiciliario por COVID-19 como parte del estudio HALCON-COVID-19. Resultados: la mayoría de los encuestados indicaron haber mantenido su peso durante la cuarentena (57,3 %), aunque reportaron haber reducido su actividad física (23,9 %) y repecto al consumo de alimentos, reportaron haber disminuido el consumo de alimentos ultraprocesados (53,4 %), de bebidas alcohólicas (43,3 %) y de chocolates y golosinas (41,1 %), mientras que aumentaron en su dieta el consumo de vegetales (37,7 %), frutas (37 %) y huevos (30,6 %). Conclusiones: las personas que no comían de forma saludable previamente, han empeorado la calidad de su dieta durante el periodo de confinamiento además de haber reducido su actividad física, sin embargo, aquellos que tenían un estilo de vida más sano lo han mantenido durante este el periodo. (AU)

Introduction: the COVID-19 pandemic has forced governments of affected countries to implement preventive measures including quarantine or house confinement. This situation has generally been seen to have affected the dietary patterns of the population. Objective: to evaluate changes in dietary habits and food acquisition during the different stages of home confinement caused by COVID-19 in the highly educated adult population in different Latin American countries. Methods: an observational and cross-sectional study was carried out in which 9,572 people from 58 different countries and with university studies participated. The instrument used for data collection was a survey designed by the International Ibero-American University of Mexico (UNINI-Mexico) to study food habits during home confinement due to COVID-19 as part of the HALCON-COVID-19 study. Results: most of the respondents indicated having maintained their weight during quarantine (57.3 %), although they reported having reduced their physical activity (23.9 %) and eliminated the consumption of ultra-processed foods (53.4 %), alcoholic beverages (43.3 %), chocolates and sweets (41.1 %), while including vegetables (37.7 %), fruits (37 %) and eggs (30.6 %) in their diet. Conclusions: people who usually do not eat healthily have been even more affected in the way they eat during confinement, reducing their physical activity and increasing their body weight, while those with healthier lifestyles have not changed their habits or even maintained their healthy lifestyles during the pandemic. (AU)